NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 cups Broccoli

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Ginger

1 clove Garlic

0.5 tsp Arrowroot powder

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, water, minced ginger, and arrowroot powder to create the stir-fry sauce.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the beef strips to the skillet in a single layer and sear without moving for 1-2 minutes to develop a brown crust, then toss and cook for another minute before removing the beef from the pan.

• 5

  Add the broccoli florets to the same skillet with a small splash of water; cover with a lid for 2 minutes to steam until they are bright green and tender-crisp.

• 6

  Remove the lid, add the minced garlic, and sauté for 30 seconds until fragrant.

• 7

  Return the beef to the skillet and pour the prepared sauce over the mixture.

• 8

  Toss everything together for 1 minute until the sauce thickens into a glossy glaze that coats the beef and broccoli.

• 9

  Transfer to a plate and garnish with sesame seeds before serving.